Vaingana Phodo

Vaingana Phodo is a very traditional recipe of the Cochin GSBs. this calls for a special pitto / powder called Bhajja Pitto ! . This powder can be made & stored in advance & used whenever needed. You can use this to make a similar dish with brined ambullis / tender mangoes.Ingredients for the Bajja Pitto;
  • Urad dal – 100 gms
  • Coriander seeds / kothambari – 100 gms
  • Red chillies – 5-6


  1. Roast the urad dal to a golden brown .
  2. Roast the coriander & the chillies  . let cool.
  3. When they have cooled , powder them in a mixer to a somewhat coarse powder . Do not powder it finely .
  4. Store in a dry container . remember not to add too many red chillies in this powder , because you will be using green chillies too in the phodo .
Ingredients for the Phodo 
  • Brinjals – any type – choose fresh ones – washed & chopped – 2 cups
  • Green chillies – 5-6 slit
  • Bajja Pitto – 2 tbsps ( or more as per taste )
  • Salt to taste
  • Turmeric powder – 1/4 tsp
  •  Oil  – 2tbsps & mustard seeds for tempering


  1. Cut the brinjal into long pieces & slit green chillies
  2. Add salt and keep for about half an hour .
  3. Heat kadai with oil . add mustard seeds & add the salted brinjals , turmeric powder and a little water to cook .
  4. When the brinjals are three fourths cooked add the bajja pitto, mix well , cover and let cook on simmer  for another five minutes
  5. After five minutes add a little hing powder (optional ) & mix well .pour a tbsp of oil & mix well . Check for salt .after another minute .Switch off flame . Bajja pitto gallelle upkari is ready!

    Different varieties of brinjals give different tastes & colours too .In the first pic I have used green brinjals ,,,In the pic below – dark purple brinjals have been used

The same way we can prepare with brined tender mangoes / amboolis . I have even done this with capsicum which gave an awesome taste .132688988_4824561794285526_7878157349889614823_n

This pic is courtesy – Maya Rupesh Of Ambooli upkari ! using brined tender mango

4 replies to “Vaingana Phodo

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